

Pre-Owned Wild Bread: Sourdough Reinvented (Hardcover) by Mary Jane Butters
Key item features
- ISBN: 9781423648185
- Condition: Pre-Owned: Good
- Hard cover
- Language: English
- Pages: 224
- Sewn binding. Cloth over boards. With dust jacket. 224 p. Contains: Illustrations.
- Until now, sourdough was perceived as too much work and sour-tasting, artisan-style-only loaves. In Wild Bread, her quick and easy 1 minute 2x/day technique demonstrates the use of eight different types of flours for each bread featured--everything from gluten-free brown-rice flour to quinoa to common white to heirloom whole wheat--for a whopping 295 recipes and 475 photographs. Using her step-by-step method, every style of bread imaginable, including gluten-free, will loft with wild abandon without the purchase of a single packet of not-so-healthy, store-bought yeast. In nutritionally superior wild-yeast bread, fermentation triggers the release of vital nutrients and breaks down carbohydrates. In MaryJane's world, there's no such thing as too much bread because once you convert to slow-rise wild-bread making, that bagel you've been thinking about is more like a vitamin pill than a source of "carb-loaded" guilt.
Specs
- Book formatHardcover
- EditionIllustrated
- Pages224
- LanguageEnglish
- BrandMaryjane Butters
- AuthorMaryjane Butters
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Product details
- ISBN: 9781423648185
- Condition: Pre-Owned: Good
- Hard cover
- Language: English
- Pages: 224
- Sewn binding. Cloth over boards. With dust jacket. 224 p. Contains: Illustrations.
- Until now, sourdough was perceived as too much work and sour-tasting, artisan-style-only loaves. In Wild Bread, her quick and easy 1 minute 2x/day technique demonstrates the use of eight different types of flours for each bread featured--everything from gluten-free brown-rice flour to quinoa to common white to heirloom whole wheat--for a whopping 295 recipes and 475 photographs. Using her step-by-step method, every style of bread imaginable, including gluten-free, will loft with wild abandon without the purchase of a single packet of not-so-healthy, store-bought yeast. In nutritionally superior wild-yeast bread, fermentation triggers the release of vital nutrients and breaks down carbohydrates. In MaryJane's world, there's no such thing as too much bread because once you convert to slow-rise wild-bread making, that bagel you've been thinking about is more like a vitamin pill than a source of "carb-loaded" guilt.
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